【Product Name】
Specialty Estate Coffee Beans-
Ethiopia Guji Hambella Bule G1 Red Honey
-------------
【Coffee Information】
Bure Washing Station - 2024 TOH Champion.
TOH (Taste of Harvest) is an annual competition organized by the African Fine Coffees Association (AFCA), bringing together the finest specialty coffees from across Africa. It is widely regarded as the ultimate championship capable of representing the very best of African coffee.
The full name of TOH is the East Africa Taste of Harvest Competition. Founded in 2000, AFCA aims to support coffee-producing countries across Africa by promoting coffee trade and improving overall coffee quality. The competition is a green coffee cupping event held among 12 African coffee-producing countries, comparable to the international Cup of Excellence (COE) green coffee competition.
Coffees are evaluated according to Specialty Coffee Association (SCA) standards by certified Q Graders. A total of 250 samples are collected from participating countries and regions, with top-quality green coffees selected through multiple rounds to advance to the national-level competition. Both national and international judges participate in the evaluation, and the highest-scoring coffee is awarded the National Champion of the Year.
Initiated by the African Fine Coffees Association (AFCA), the Taste of Harvest (TOH) competition is dedicated to discovering the finest coffees from African origins, including Kenya, Ethiopia, Uganda, and the Democratic Republic of the Congo, among others.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Guji Hambella Bule G1 Red Honey
Bursting Floral Aromas, White Peach, Apricot, Citrus, bright and lively sweetness
Ethiopia is the birthplace of coffee, carrying a legend that spans thousands of years. Following the discovery of coffee in the Kaffa region, coffee cultivation gradually expanded into the southwestern highlands and the Harar region. In the past decade, the Guji region has emerged as one of Ethiopia’s newest coffee-producing areas. Today, Guji is mainly divided into three subregions: Uraga, Hambela, and Shakiso.
Smallholder farmers surrounding the washing stations cultivate relatively newer varieties. With elevations consistently above 2,000 meters, the natural terroir gives Guji coffees their remarkably vibrant and captivating flavor profiles. Located in southwestern Ethiopia, Guji is a highland region characterized by distinct dry and rainy seasons and abundant rainfall. Nearby winding streams and underground mountain springs provide plentiful, clean water resources, enabling washing stations to produce exceptionally high-quality washed coffees. These ideal conditions also allow Ethiopia’s indigenous varieties to express their purest and most refined cup characteristics. The rise of the Guji region has undoubtedly become one of the most significant trends in Ethiopia’s coffee development in recent years.
Hambela, situated within Guji, is a pristine forest community at an exceptionally high elevation of around 2,300 meters above sea level. To maintain harmony with nature, coffee cherries are harvested between September and December each year. Most Ethiopian coffee farms grow within wild, ancient forests, where coffee cultivation has been passed down through generations. Farmers intercrop native coffee trees with indigenous banana plants, while cattle, sheep, and horses roam freely among the forested highlands. Backed by generations of family expertise, coffee processing is carried out with great precision. Cherries are harvested at peak ripeness with high sugar content, then sun-dried on bamboo-woven African raised beds under intense high-altitude sunlight. The cherries are carefully turned throughout drying, completing the natural process within 8–12 days.
These exceptional geographical conditions and meticulous processing methods give coffees from Ethiopia’s Guji region their distinct and expressive flavor profiles, making Guji one of the most celebrated and rapidly rising origins in Ethiopia’s specialty coffee scene today.
Arabica Variety —74112
Arabica coffee originates from Ethiopia in Africa. To this day, there are hundreds and thousands of wild coffee species within Ethiopia, many of which grow year-round in pristine forests. These indigenous wild species have undergone countless local evolutions, including hybridization, mutation, and crossbreeding, resulting in a vast gene pool of native varieties known as the Arabica gene pool. The native varieties produced within Ethiopia are referred to as Heirloom (古優原生種).
In the 20th century, Ethiopia launched official programs to identify, test, and classify coffee varieties. To combat disease affecting coffee trees, the Jimma Agricultural Research Center (JARC) collected 639 coffee selections and released 13 varieties, including 74110, 74112, and 74158. At the 2021 Cup of Excellence (COE), these varieties delivered outstanding results, accounting for the majority of the top 30 placements.
Introduction to the Three Main Coffee Species
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
---------
Grade 1 - G1 the highest grade in Ethiopia’s coffee classification system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following three processing methods, described below:
【Honey / Pulped Natural / Semi-dry Process】
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight. The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
Yellow Honey (25% mucilage retained): Shorter drying time with minimal enzymatic reaction from the sugars in the mucilage.
Red Honey (50% mucilage retained): Moderate drying time with slightly more enzymatic reaction, enhancing sweetness and complexity.
Black Honey (80% mucilage retained): Longest drying time with the most enzymatic reaction, resulting in maximum sweetness and complexity. This batch uses the black honey process.
The honey process produces flavors that fall between the natural and washed processes, resulting in a truly unique cup of coffee. It has a cleaner taste compared to the natural process, and the residual mucilage imparts a richer syrup-like sweetness. The acidity is more pronounced than in the natural process, yet it offers a fuller body compared to the washed process.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
Recommended Products
